Recently, I’ve been trying to find a good tasting and healthy muffin recipe to make for the kids. In searching the internet for something tasty and easy, I came across this one from Disneyfamily.com that our family really enjoyed. Their recipe is a great base recipe and I modified it to add a bit more fiber and to cut out some of the fat and sugar. I substituted unsweetened applesauce for the oil, replaced half of the all purpose flour with whole wheat pastry flour, and cut down the amount of chocolate chips in the recipe. Don’t forget to use whole wheat pastry flour and not just plain whole wheat flour because it affects the texture of the muffins. The muffins turned out moist, light, and delicious!
Again to see the original recipe click on the link, Disneyfamily.com.
Low Fat Pumpkin & Chocolate Chip Mini Muffins
Makes 36 mini muffins
- 1 cup pumpkin puree
- 1/3 cup unsweetened apple sauce
- 2 eggs
- 1 1/4 cup sugar
- 3/4 cup all purpose flour
- 3/4 whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
Preheat the oven to 350 degrees. Line your mini muffin tin with mini cupcake cups.
In a bowl mix together the pumpkin puree, apple sauce, eggs, and sugar until well combined.
In another bowl combine the rest of the dry ingredients, with the exception of the chocolate chips.
Add dry ingredients to the wet and mix until just combined. Do not over mix! Fold in chocolate chips last.
Spoon batter into the muffin tin, filling each cup about 3/4 full.
Bake at 350 degrees for 15-18 minutes until an inserted toothpick comes out clean. Cool before eating.